Mexican spices add to the flavor of this easy Crockpot pot roast recipe that comes out tender, moist and delicious every time.
Course Main Course
Cuisine American, Mexican
Keyword pot roast
Prep Time 15 minutesminutes
Cook Time 4 hourshours
Servings 6
Calories 515kcal
Ingredients
1 2 ½ to 3-poundboneless chuck beef roast
1 ½teaspoonskosher salt
1 ½teaspoonsfreshly ground black pepper
½teaspoonsmoked paprika
1teaspoonolive oil
1onion, peeled and quartered
3stalkscelery, cut into 3-inch pieces
3carrots, peeled and cut into 3-inch pieces
5clovesgarlic, peeled and smashed
1cupwater
2teaspoonsbeef bouillon
2teaspoonsground cumin
2teaspoonschile powder
Cilantro , for serving
Instructions
Pat the chuck roast dry with a paper towel. In a small bowl mix the kosher salt, black pepper and smoked paprika together. Sprinkle over both sides of the chuck roast and pat into the meat.
Heat a large skillet over medium-high heat. Add the olive oil and then add the roast. Cook on both sides until nicely browned, about 3-4 minutes per side.
Line a slow cooker with a Reynolds Slow Cooker Liner according to the package directions. Add the onion, celery, carrots and garlic. Transfer the browned roast to the slow cooker. Whisk the water, beef bouillon, ground cumin and chile powder together and pour over the meat.
Cook for 4 hours on high or 8 hours on low.
Transfer the meat to a platter. Strain the broth into a jar or measuring cup and transfer the vegetables to a bowl.
Shred the meat and mix with ½ cup or more of the broth, garnish with chopped cilantro if desired, and serve.